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Use one pan to make this healthy taco skillet featuring ground beef, tender sweet potatoes and all the best taco topping.
Do you love Mexican recipes? You’ll love chorizo tacos, Birria tacos, and Mexican shredded beef.
Table of Contents
Beef Taco Skillet Recipe
A healthy meal made in one pan will always have my heart. We love this simple dinner because it’s packed with protein and veggies. Research shows exercise is more effective for weight management when paired with high-protein foods, like beef. Plus, beef is full of B vitamins to keep you energized.
A 3-ounce serving of beef provides about half your daily recommended value for protein. Add a serving of this cheesy taco skillet to the menu along with a protein smoothie for breakfast and leftover taco soup for lunch and you are set.
You could even serve this over greens to make a healthy taco salad!
For more easy dinners with ground beef try these healthy sloppy joes, taco stuffed sweet potatoes, and air fryer meatballs.
If you love Mexican-Inspired skillets, you will drool over this veggie-packed Tex Mex Chicken and Vegetable Skillet featuring squash, sweet corn, and peppers.
Ingredient Notes
- Ground beef: Be sure to select ground beef with a bright, red color that is firm to the touch and doesn’t have excessive liquid in the package.
- Onion: a simple yellow onion is best! Peeled and diced.
- Garlic: Try and use fresh garlic if you can. Lay the flat side of the knife on top of the garlic and push down with your palm to break the skin and peel it.
- Seasoning: chili powder, cumin, salt, garlic powder, onion powder, paprika and oregano
- Sweet potatoes: grab two medium to large potatoes. You could also use cauliflower florets to keep it low carb.
- Fire roasted tomatoes: grab the 14.5 ounce can and don’t drain it before adding it all to the skillet.
- Green chiles: For extra spice and flavor!
- Shredded cheese: Everything is better with melted cheddar cheese, but it’s as equally good with vegan cashew queso.
How to Make Beef Taco Skillet – Step by Step Photos
Brown the beef
- Mix all of the taco seasonings together in a small bowl and set aside.
- Heat 1 tablespoon of oil in a deep saute pan or cast iron skillet over medium-high heat. When the oil is hot, add the diced onion and cook, stirring frequently to soften. Add the minced garlic and cook for another minute, until fragrant.
- Add the ground beef and cook to break it up slightly then add 3/4 of the seasoning. Continue to cook, stirring frequently, until no pink remains and the temperature reaches 165°F. Remove the beef and onions to a clean plate. Drain the pan and use a paper towel to wipe any brown bits off the bottom of the pan.
Cook the sweet potatoes
- Add another tablespoon of oil to the pan then add the diced sweet potatoes and the remaining seasoning to the skillet over medium heat and cook, stirring frequently, until they’re fork tender, 10-15 minutes. Add more oil as needed if they seem too dry. They should be slightly brown and crispy on the outside and tender in the middle.
- Pour in the fire roasted tomatoes and green chiles and stir well to combine. Turn the heat up to medium-high and allow the mixture too bubble for 5 minutes.
Mix and garnish
- Add the ground beef mixture back to the pan and stir well to combine. Top with shredded cheese then cover for 1-2 minutes until melted. Alternately, prepare and pour vegan cashew queso on top for a dairy free option.
- Sprinkle with chopped cilantro and top with avocado, diced tomatoes or sour cream.
Topping Ideas
- Sour cream
- Red onion
- Tomato
- Cilantro
- Avocado
- Salsa
- Lime juice
- Crushed tortilla chips
Substitutions
- Sweet potatoes: swap these for black beans or use cauliflower rice or florets to make it low carb/keto.
- Homemade taco seasoning: use a store bought taco packet if that’s easier or you have that on hand.
- Fire roasted tomatoes: regular diced tomatoes or rotel to add some spice are great options.
- Green chiles: diced bell peppers or a can of drained corn would be a great option.
Dietary Modifications
- Dairy Free: omit the cheese or top it with our vegan cashew queso.
- Paleo/Whole30: this is the same as above! This recipe is so healthy it’s naturally paleo and whole30 if you opt out of the cheese for a cashew cheese.
- Low carb: swap the sweet potatoes for cauliflower florets or cauliflower rice.
Meal Prep and Storage Instructions
- Meal prep: Prep/chop all of the vegetables in advance or you could make the dish all the way through, leaving off the cheese, then heat over the stove and melt the cheese when you’re ready.
- To store: allow it to cool completely then store any leftovers in an airtight container in the fridge for up to 4 days.
- Reheat: place the taco skillet back in a pan over medium high heat and stir until heated through. You can also microwave it on high to heat through.
FAQs
I always opt for homemade taco seasoning because I love that I can control the ingredients and avoid additives or sugars, however, using store bought is a simple and easy option that works just as well.
Heat oil over medium-high heat and add the ground beef. Cook and stir until no pink remains and it’s completely cooked.
Insert an instant read thermometer into the ground beef and cook until the temperature reaches 165°F. Ground beef should always be cooked to 165°F to ensure it’s done. We have a great post all about determining the doneness of beef.
This post is sponsored by The Ohio Beef Council. Thank you to brands like them who believe in me and my recipes so I can keep sharing free ones with you! Visit Ohio Beef’s website and follow them on Facebook and Instagram for beef nutrition facts, cooking tips, recipes and to meet Ohio’s beef farming families.
More One Pot Recipes
- Herby garlic steak bites
- Spicy chicken chipotle pasta
- Mexican beef and rice
- Sweet and spicy pork lettuce wraps
- Steak stir fry
Easy Sweet Potato Beef Taco Skillet
Save this Recipe!
Ingredients
Taco Seasoning
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 3/4 teaspoon kosher salt
- 1/4 teaspoon oregano
- 1/2 teaspoon EACH: garlic powder, paprika, and onion powder
Taco Skillet
- 2 tablespoons avocado or olive oil divided
- 3/4 cup (1 medium) yellow onion diced
- 3 cloves garlic minced
- 1 lb ground beef
- 4-5 cups (2 large) sweet potatoes peeled and diced into 1/2 inch cubes
- 15 ounces (1 can) can fire roasted tomatoes
- 4.5 ounces (1 can) can green chiles
- 1 cup shredded Mexican cheese or cashew queso*
Instructions
Brown the beef
- Mix all of the taco seasonings together in a small bowl and set aside.
- Heat 1 tablespoon of oil in a deep saute pan or cast iron skillet over medium-high heat. When the oil is hot, add the diced onion and cook, stirring frequently to soften. Add the minced garlic and cook for another minute, until fragrant.
- Add the ground beef and cook to break it up slightly then add 3/4 of the prepared taco seasoning. Continue to cook, stirring frequently, until no pink remains and the temperature reaches 165°F. Remove the beef and onions to a plate. Drain the pan and use a paper towel to wipe any brown bits off the bottom of the pan.
Make the Sweet Potatoes
- Drizzle another tablespoon of oil into the pan then add the diced sweet potatoes and the remaining seasoning over medium heat and cook, stirring frequently, until they’re fork tender, 10-15 minutes. Add more oil as needed if they seem to dry. They should be slightly brown on the outside and tender in the middle.
- Pour in the fire roasted tomatoes and green chiles and stir well to combine. Turn the heat up to medium-high and allow the mixture too bubble for 5 minutes.
Mix and Garnish
- Add the ground beef mixture back to the pan and stir well to combine. Top with shredded cheese then cover for 1-2 minutes until melted. Alternately, prepare and pour vegan cashew queso on top before serving.
Notes
- Dairy Free: Omit the cheese or top it with our vegan cashew queso.
- Meal prep: Prep/chop all of the vegetables in advance or you could make the dish all the way through, leaving off the cheese, then heat over the stove and melt the cheese when you’re ready.
- To store: Allow it to cool completely then store any leftovers in an airtight container in the fridge for up to 4 days.
- Reheat: Place the taco skillet back in a pan over medium high heat and stir until heated through. You can also microwave it on high to heat through.
Equipment
- Cast Iron Skillet or Deep Saute Pan
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
molly you are the best taking the time to build this site and sharing these lovely recipes with us. i have made the diary free cajun pasta a few times its a great hit. thank you again for these lovely items.
I made this dish today! And it is so delicious
Thank you!!
This recipe was awesome. I “overdid” the garlic, if there is such a thing, and made a paleo sriracha instead of using mexican cheese. Super flavorful and easy to pull together. Definitely a keeper!
Thanks, Tracy! Can’t believe you overdid it on the garlic LOL. Love the paleo cheese idea.
OMG this is SOO good!!! So full of flavor!! I didn’t have green chilis so I chopped up a fresh jalapeño and it was absolutely delicious!! Will definitely be going on my dinner rotation!
Delicious! I bet you could even add black beans to it if you’d like. Has great flavor to it and not spicy. If you want it more spicy, maybe add cayenne.